1. Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins. 2. Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets. 3. In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside. 4. In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy. 5. Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream. 6. Spoon into the prepared souffle dishes. Freeze overnight. 7. To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
